Cut off the thin edge of the shark's fin (it is not suitable to boil it due to the extremely fine sand), then heat it appropriately according to the quality of the shark's fin, and simmer it in boiling water. Put the stewed shark's fin in a wooden barrel, pour boiling water into it, submerge the shark's fin, cover it, maintain the temperature, and simmer for several hours. Then remove the sand on the wings, cut off the base of the wings, wash them clean, and continue to heat and simmer for about 5 hours. Let the braised shark fin cool down, remove the bones and carrion, rinse with water to remove the fishy smell, braise and soak again. The stewing time can be shorter in hot weather and longer in cold weather. When making shark fins, avoid using iron tools.
Soaking squid:
Wash the dried abalone first, then add boiling water, cover, and simmer until the abalone is soft, then fish it in a cold water basin and peel off the black Peel the skin, remove impurities, put it into a basin of boiling water, put a little alkaline noodles in it, cover it, put it on the stove, and continue to simmer it. When the abalone is translucent and elastic, change the knife, then change to hot water and rinse to remove the alkali smell.
It is divided into two types: raw hair and mature hair. Henan mostly uses cooked fish, which means removing the fish whiskers first and soaking the squid in warm alkaline water to make it completely soft (the amount of alkali used depends on the quality of the squid. The amount of alkali used for old and thick meat is greater than that for tender and thin meat. Generally, 50 grams of alkali is used for 250 grams of tender and thin squid, and a little more alkali can be used for old and thick squid). Scrape off the black skin and cut it into two slices along the length. Pour the alkaline water into the pot with the hairtail and cook over high heat. After it comes to a boil, turn off the heat twice in a row. When it becomes translucent, take the squid into a basin of boiling water and wait until the water cools before changing to boiling water. Every time you change boiling water, add less alkali. Change the water three times in a row until it is completely
expanded. When using, replace with warm water to eliminate the alkaline smell and then use. The cooked squid is smooth and soft, white-yellow in color, fresh and translucent, and elastic when pinched with your hands. If the cooked squid cannot be used up, keep it in the water and put less alkali for later use.
Specific production method:
Abalone, crane and crow stewed snail soup
Ingredients: 60 grams of dried abalone slices, six to eight snails, five quails Only, 300 grams of lean meat and two slices of ginger.
Ingredients:
Method: (1) Soak the dried abalone slices in water until soft, for about an hour. (2) When buying horn snails, ask the seller to knock off the shell and cut off the tail. (3) Add a little salt to the snail meat, rub it and wash it. (4) Ask the seller to execute the quail on his behalf, remove the internal organs, cut off the feet and wash them clean. (5) Bring an appropriate amount of water to a boil, put in a piece of ginger, add abalone slices, snails, quail, and lean meat and cook for five minutes, pick up and wash. (6) Put twelve cups of water or appropriate amount into the pot and bring to a boil. Add abalone slices, quail, snails, lean meat, and a piece of ginger and bring to a boil. Simmer over low heat for three and a half hours. Add salt to taste.
Features: Abalone nourishes yin, nourishes the skin, and improves eyesight. The horned snail nourishes yin and improves eyesight. Crane crow nourishes the five internal organs, replenishes qi, and strengthens muscles and bones.
Oyster King Jade Baofu
Cuisine
The dishes taste salty, fresh and fragrant
Involving ingredients such as fish and vegetables
Features
Konjac roast duck is made from konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant.
Konjac, because it is poisonous, must be boiled in lime water before eating. Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan people to Chinese food. And making it into konjac roast duck is the best among konjac dishes.
Ingredients
1 South African or Australian dried abalone (2-5 heads), 6 taels of cabbage bladder or cabbage sum, 1 tablespoon of Shaoxing wine, 1 teaspoon of corn flour
Seasoning
1) Stir-fried seasonal vegetable juice: 2 tablespoons of soup, half a teaspoon of salt, a little wine
2) Abalone sauce: 6 ounces of soup, oyster sauce One tablespoon
Production process
1) Choose one slice of braised abalone (the method of braised abalone is the same as "Oyster King Abalone")
2) Vegetable bladder Or cabbage sum, drain with a little water. Heat a tablespoon of oil, stir-fry the cabbage bladders or cabbage sum until just cooked, add the sauce, stir-fry evenly and serve on a plate.
3) Heat the red wok again, add a tablespoon of oil, add the wine, add the juice, add the abalone, bring the juice to a boil and bury the gravy, and place it on the vegetable surface.
American Ginseng, Abalone and Raw Fish Soup
Ingredients: 20g sliced ??American ginseng, 60g dried abalone slices, a piece of raw fish weighing about 380g, 300g pork belly, 10 red dates Remove the core and slice ginger.
Ingredients: Seasoning: appropriate amount of salt.
Method: (1) Wash American ginseng and red dates. (2) Soak the dried abalone fillets in water for about an hour. (3) Bring an appropriate amount of water to a boil, add a piece of ginger, dried abalone slices and pork belly and cook for five minutes, remove and wash. (4) After execution of raw fish, wash and wipe dry. (5) Heat a wok, add a tablespoon of oil, put down the raw fish, and fry until both sides are slightly brown. (6) Pour twelve cups of water or an appropriate amount into the pot and bring to a boil. Add raw fish, American ginseng, ground pork, dried abalone slices, and red dates and bring to a boil. Simmer over low heat for three and a half hours. Add salt to taste.
Features: American ginseng nourishes blood and nourishes the spleen and lungs. Raw fish promotes muscle and skin. Abalone nourishes dryness and improves eyesight. Red dates nourish the spleen and stomach, replenish qi and promote fluid production.
Oyster Royal Abalone (original)
Cuisine
The dishes are delicious and delicious
Ingredients include fish and chicken
Features
Konjac roast duck is made from konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant.
Konjac, because it is poisonous, must be boiled in lime water before eating. Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan people to Chinese food. And making it into konjac roast duck is the best among konjac dishes.
Ingredients
1 catty of dried abalone from South Africa, Australia, the Middle East or Japan (8-10 or 12-15 heads), 2 catties of belly meat, old chicken (cut into large pieces) 1-2 onions, 1-2 onions (sliced), 2 taels of shallots (beat into pieces), appropriate amount of soup, 1 bamboo mat
Seasoning:
Oyster sauce 2 tablespoon, 2 teaspoons Shaoxing wine, a little dark soy sauce
Production process
1) Boil a pot of water, put down the washed old chicken and belly, drag out the water, and pick up spare.
2) Prepare a thick-bottomed clay pot, put down the bamboo mat, then put in the dried abalone, old chicken and belly meat in sequence.
3) Heat the oil in a wok, sauté the onions and shallots, oyster sauce and the second soup, bring to a boil over high heat, simmer the wine, and then pour it into the clay pot.
4) Bake all the ingredients over a slow fire for 8-9 hours (the abalone noodles must be soaked in the soup, and do not lift the pot lid while simmering). If it is not soft enough, cook over slow heat until the abalone is soft. If you want to test whether the abalone is soft enough, you can insert a toothpick. If it is easy to insert, it is soft enough.
5) Pour out the stewed ingredients, pick out the abalone steaks and put them on a plate; filter the soup and return it to the wok, add a little cornstarch water to thicken it, and add a little dark soy sauce to color it. Finally, pour the gravy onto the abalone and enjoy.
Dry-roasted shark's fin
Ingredients: 1500g of water method jade spine fin, 1000g of fat hen, 200g of ham, 50g of scallops, 4000g of high-grade clear soup, 150g of mung bean sprouts , 5 grams of refined salt, 200 grams of cooking wine, 1.5 grams of MSG, 100 grams of ginger, 100 grams of green onion, 15 grams of rock sugar, 100 grams of chicken fat, and 25 grams of sesame oil.
Preparation method: Remove the bones and tendons from the finely brewed jade spine wings, take out the bright wing needles (about 1000 grams), wash them twice, take them out, straighten them out and put them in a basin, and fill them with clear soup Steam in a steamer for 2 hours, remove and decant the soup, then add ginger (beat it into pieces), scallions, cooking wine and clear soup and simmer for 3 times. After simmering for several times, the shark fin glue juice has been exhausted and the fin leaves are more shiny and bright. Wrap the shark fin with clean gauze before use. Use chicken, ham, scallops, clear soup, etc. to make a fine red soup, add shark fin wrappers and simmer over low heat for 2 hours. When the shark's fin is soft and glutinous and the soup is thick, heat another pot and add chicken oil to 40% heat. Unwrap the shark's fin and pour the soup into a clean pot with oil. Use low heat to collect the juice and add it to the pot. Add MSG and when the soup thickens, place the shark fins on a plate. At this time, stir-fry the mung bean sprouts over high heat, place in the pan around the shark fins and serve.
Features: The finished dish is golden in color, has a rich and mellow taste, and has a soft and waxy texture.
Casserole shark fin
Ingredients
500 grams of water-coated shark fin
25 grams of ham
20 water-coated magnolia slices grams
20 grams of shiitake mushrooms
15 grams of rapeseed hearts
1000 grams of chicken soup
150 grams of clear soup
Preparation method
Slice ham and magnolia slices, and tear mushrooms into small pieces.
Put the shark fins in cold water, bring to a boil over low heat, then scoop them into a bowl.
When 80% of the oil in the casserole is hot, add shredded green onions and minced ginger, then add chicken soup and seasonings, bring to a boil, pour into a bowl containing shark fins, and steam over high heat until 80% of the oil is cooked.
Put shredded green onions and minced ginger into a pot, add clear soup, seasonings and shark fins, bring to a boil, pour into the casserole, simmer over low heat for 20 minutes, top with rapeseed hearts.
Shark's fin in clear soup
Zhejiang cuisine
Characteristics: The soup is clear in color, the chicken is rich in flavor, the shark's fin is transparent and waxy, and the pig's lungs are as white and tender as tofu.
Raw materials
Raw materials: Ingredients: 750 grams of shuifa shark fin (white jade shark fin). Ingredients: 1 pig lung, 15 grams of cooked ham slices, 150 grams of cabbage heart, 2 bare hens about 2.5 kilograms, 250 grams of pig fat, 100 grams of cooked fat ham skin. Seasoning: appropriate amount of cooking wine, 10 grams of refined salt, 10 grams of green onion, 10 grams of soy sauce slices, 2.35 kilograms of clear chicken soup, 100 grams of cooked lard.
Production process
(1) Cut off the legs of the chicken, disembowel it, remove the internal organs, remove the gas and esophagus, and wash it. Cut a bare chicken into 4 large pieces, cut off the bones on top of each piece, put it into a pot, ladle 1 kilogram of clear soup, put it on a high fire and bring it to a boil, skim off the foam, take out the chicken pieces, wash them, and put them in In the bowl. Ladle 100 grams of water into the soup pot, add salt and bring to a boil, skim off the foam, pour into the chicken pot, add cooking wine, green onion knots, and ginger slices, cover with a disc, and steam in a cage for about 6 hours. Set aside. (2) Put the shark fins into a pot of boiling water, bring to a boil, rinse in clean water, and drain off the water. Use half a chicken, chop off the bones, put it into the pot together with the pig fat, ladle in water (to submerge the chicken body), put it on a high fire and boil it to remove the blood, take it out and wash it, put it into a bowl with the shark fins, and ladle in 500 grams of chicken broth, add salt, scallion knots, ginger slices and cooking wine, cover with a disk and steam in a cage for two hours until crispy, take out, remove the green onions and sauce, cover with ham skin, steam in a cage for 15 minutes. Decant the soup and remove the ham skin, green onions and ginger. (3) While steaming the wings, rinse the pig lungs with clean water, rinse away the blood, tear off the membrane, cut the lung lobes, and remove the lung tubes. Use half a chicken, put it together with the pig lungs into a bowl, ladle in water (to submerge the chicken body), put it on a high fire and bring it to a boil, take it out and wash it, put it into the bowl, ladle out 500 grams of clear soup, add salt, green onions, and soy sauce , steam the lungs with cooking wine until the lungs are as rotten as tofu (cannot be broken), take out the lungs and place them in a shark fin bowl, then put them into a soup bowl, and put the blanched cabbage hearts and ham slices on top of the shark fins. Take out the chicken bowl from the cage, pour the chicken stock into the shark fin soup bowl, pour hot chicken oil over it, and prepare white pepper and coriander when serving.